Flank steak is first marinated with Kahlua, grilled to your liking, and served with Kahlua-flavored sauce. Serve with grilled green onions as a side.
Ingredients
- coffee liqueur (such as Kahlúa): 1 cup (divided)
- instant espresso powder: 1 tsp
- 1/2 teaspoon chili powder: 1 piece (divided)
- oregano: 1 tsp (dried)
- brown sugar: 1 tsp
- salt: 0.75 tsp (divided)
- black pepper: 0.75 tsp (divided)
- 1/4 pound flank steak: 1 piece
- olive oil: 1 Tbsp
- shallot: 1 piece (minced)
- garlic: 2 clove (minced)
- low-sodium beef broth: 0.5 cup
- butter: 2 Tbsp (diced)
- grilled green onions: (for garnish)
Metric Conversion
Stages of cooking
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Whisk together 1/2 cup coffee liqueur, espresso powder, 3/4 teaspoon chili powder, oregano, sugar, and 1/4 teaspoon each salt and pepper in a bowl. Pat steak dry with paper towels and transfer to a large resealable plastic bag. Add coffee marinade and seal bag, turning to coat. Chill at least 1 hour or up to overnight.
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When ready to cook, let steak and marinade sit at room temperature about 30 minutes. Remove steak from marinade and pat dry; discard marinade. Sprinkle steak with 1/4 teaspoon pepper and 1/4 teaspoon salt.
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Preheat grill to medium-high heat. Lightly oil grill grates.
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Grill steak, uncovered, turning once halfway through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest about 10 minutes before thinly slicing.
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Meanwhile, heat oil in a skillet over medium heat. Add shallot and garlic; cook, stirring frequently, until fragrant, about 2 minutes. Add remaining 3/4 teaspoons chili powder and 1/4 teaspoons each salt and pepper. Cook until fragrant, about 30 seconds. Stir in remaining 1/2 cup coffee liqueur.
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Simmer over medium heat until liquid has reduced by half, 2 to 3 minutes. Add beef broth; cook until sauce reduces to about 2/3 cup, 2 to 3 minutes. Remove from heat and slowly whisk in butter, one piece at a time, until sauce forms. Serve steak drizzled with sauce. Garnish with green onions.
